Description
Delicious chocolate cupcakes flavored with Kahlúa coffee liqueur and topped with a creamy buttercream frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ½ cup whole milk
- ½ cup Kahlúa coffee liqueur
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar (sifted)
- ¼ cup Kahlúa coffee liqueur
Instructions
- Preheat oven to 350°F (175°C). Line a muffin pan with paper liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, and sugar.
- In another bowl, beat softened butter and sugar until fluffy. Add eggs one at a time, then mix in milk and Kahlúa.
- Gradually combine dry ingredients with the wet mixture until just blended.
- Fill muffin cups two-thirds full and bake for 18-20 minutes until a toothpick comes out clean.
- While cooling, prepare the buttercream by beating butter and gradually adding powdered sugar mixed with Kahlúa until desired consistency is achieved.
- Frost cooled cupcakes generously and enjoy.
Notes
- For a richer flavor, let the cupcakes sit overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 22g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg